Ginger Carrot Chicken Stir-fry

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 2 tablespoons coconut oil
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lemon juice
  • 2 large boneless skinless chicken breasts chopped
  • 1/2 cup low sodium chicken broth
  • Sea salt and freshly ground black pepper to taste
  • 3 large carrots chopped
  • 2 cups spinach leaves
  • 2 teaspoons coconut aminos

Instructions
 

  • In a large skillet over medium heat, heat the coconut oil.
  • To the skillet, add the next 5 ingredients (garlic through chicken). Stir and cook for 5 minutes, then add the remaining ingredients (chicken broth through coconut aminos).
  • Reduce heat to low and cook for 10 minutes, until chicken is cooked through and carrots are tender. Serve warm.

Notes

SERVING SUGGESTION: Steamed asparagus.
NUTRITION: 240 Calories; 9g Fat (32.2% calories from fat); 30g Protein; 10g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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